الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
In the recent period Egypt’s status increased between exporting and producing countries for juices and concentrates, and it was necessary for the further studies on new sources of non-conventional juice such as cucurbits, which is famous for its farmed Egypt is characterized by increasing per acre yield of cucurbits and fruit quality resulting by making significant production combinations and new mixtures of these juices. And analysis of raw materials, juices and nectars chemically and microbiology, as well as a thermal analysis to stop the best grades pasteurization and sterilization. Mangoes, oranges, apricots, carrots are also considered of the most important fruits cultivated in Egypt, to enjoy the excellent qualities of taste and flavor preferred by consumer. Besides the nutritional importance, which include vitamins (vitamin C) in addition to containing a high concentration of carotenoids, antioxidants and soluble sugars and insoluble and is considered an important source of dietary fiber. The cantaloupe and pumpkin that tropical fruit which were successfully cultivated in Egypt for higher production. Besides cheap price and its health benefits and high nutritional value which is considered a good source of vitamin C and minerals and the abundant amount of sugars and enzymes. There for this study aimed to:
To evaluate the chemical composition properties of mango, apricot, orange, carrot, cantaloupe and pumpkin juices.
To evaluate the physical properties of mango, apricot, orange, carrot, cantaloupe and pumpkin juices.
To prepared the nectar blends by using cantaloupe and pumpkin juice and some juices (mango, orange, apricot and carrot for all them carried out them to sensory evaluation for selection of the very best through statistical analysis.